Yakitori is already well known in France, but kushiage is not yet.
They are also brochettes, so you could say that these two types are in the same family. The difference is in the finish of the kushiage. They are fried.
In Japan, they are a delicacy of excellence, almost on a par with sushi.
On the Rive gauche in the 6th arrondissement, the specialist restaurant Shu has been in existence for over 10 years. There are 2 menus, each with a different number of kushiage, and it is of course possible to order extra. After a starter, they are served one after the other and a dessert rounds off the meal. The owner/chef is Japanese and has lived in the United States. He speaks fluent English, French and Japanese.